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From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966    1-800-789-7260    978-546-7260
On the Web at:


1/2 cup butter
1 1/3 cups sugar
2 eggs
1/4 cup sour cream
2 cups sifted flour
1 1/2 tsp baking powder
1/2 tsp. baking soda
1/4 tsp salt
1 cup mashed ripe banana (3 med)
1 tsp. almond extract
1 1/2 cups chopped pecans
*splash (up to 2 Tbs.) of milk if needed

Cream butter and sugar; beat in eggs and our cream. Sift dry ingredients together. Blend into creamed mixture alternately with mashed banana. Add almond extract (and milk if used); stir in pecans. Pour into greased and floured 9x5 inch loaf pan.

Bake at 350 degrees, 60-70 minutes.

From: Encore cookbook